1 pkg. yellow cake mix
1 1/2 c. milk
1/2 c. sugar
2 c. Baker's coconut
3 1/2 c. or 1 (8 oz.) container Cool Whip

Prepare cake mix as directed. Bake in 13 x 9 inch pan. Cool 15 minutes. Poke holes down through cake with fork.

Combine milk, sugar and 1/2 cup coconut in saucepan. Bring to boil, simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes. Cool completely. Fold 1/2 cup coconut into whipped cream, spread over cake. Sprinkle with remaining coconut. Chill overnight. Store leftover cake in refrigerator.